Saturday, June 6, 2009

Lemon Rasam


Lemon -  1 medium size

Tomato - 2nos

Toor dal - 3 Tspoon

Cumin seeds - 1Tspoon

Pepper corns - 1Tspoon

Ghee - 2Tspoon

Tumeric powder - a pinch

Salt - to taste

Water - 2 cups


1)Pressure cook the toor dal and tomatoes with water 

2)Then mash the pressure cooked ingredients and add salt and tumeric powder. Keep aside

3) Grind the pepper corns and cumin into fine powder and fry them in ghee. Then add the grinded powder in the pressure cooked ingredients

4)Heat the pressure cooked ingredients for 5mins and keep aside

5)Heat ghee in a pan,add fennel seeds and saute them for 2mins and add it to the boiled rasam

6)Garnish with coriander leaves

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